Cooked rice (4 serving)
5 eggs (beaten with a tbsp of soy sauce)
6 shiitake mushrooms (diced)
4 tbsp corns
4 garlic (minced)
3 tbsp cooking oil
Luncheon meat (diced)
Oil for frying luncheon meat
1. Heat the wok with oil and fry the luncheon meat until crisp. Set aside.
2. Using about 3 tbsp of oil to saute garlic until fragrant. Add the mushroom and stir fry for a min. Add the corns and stir briefly.
3. Add the rice and stir briefly. Add the egg mixture and fry slowly. Let the eggs cook slightly and continue to stir until it's even and dry. Toss in the luncheon meat and mix well.
4. Add salt as desired.